Baking is one of those things that I could do every single day. It’s so therapeutic. Yesterday, I baked my grandmother’s Lemon Pound Cake. I miss her so much. To this day, I don’t think I’ve enjoyed a better meal than those I’ve had in her kitchen. She lives a few states away and she’s been under the weather more often as she’s getting older. So it bothers me sometimes that I’m not closer to her.
I got such an overwhelming response on my social media feeds and in my inbox about this cake and especially these roses. No one believed they were from an actual lemon. I think they thought I meant they were lemon flavored! So I wanted to share with you today how to make these really simple roses to garnish your creations with. Spring will be here before you know it so these would be great for spring confections, dessert displays or fruit displays. Here’s a short video on them if visual tutorials work better for you.
- Sharp Vegetable Peeler
- 3 Large Lemons (or as many as needed)
- Rinse and remove any stickers from the lemon’s skin. Dry completely with a paper towel.
- Starting at the top of the lemon, peel the skin in a spiral motion going around and down toward the bottom of the lemon.
- It will naturally make ridges. It won’t peel as a straight edge.
- Roll the lemon peel into a “log”, tightly on the center and more loosely at the end.
- Set it atop cake or cupcake and let it unfold! You may have to play with your food a little to get it just right, and you can use a toothpick to secure it, although depending on where it’s going you may not need it.
I think Gaga would be proud of this one. I enjoyed this little session of bake therapy. How do you lift your spirits when you aren’t feeling the best?